Curry chicken stew

 5 lbs cut chicken pieces - 1 1/2 lbs white potatoes, peeled and diced into 1 inch pieces - 2 sweet onions, thinly sliced - 1/4 cup sweet curry powder (or spicy curry if you prefer) - 1/2 cup peas/corn - 1 green pepper, seeded and diced - 4 large carrots, quartered - 1/4 olive oil - 5 cups low salt chicken broth - 1 can coconut milk. Salt and pepper chicken. Brown chicken in batches on both sides, turning gently when meat eases from the pot. Do not tear the meat away from the pot. Remove chicken to a clean bowl. Add onions to pot, and sauté, stir until light brown. Lower heat to medium, adding curry powder. Stir to combine with onions, about one minute. Add broth and bring to boil. Return chicken and any collected juices to pot, stirring to cover with liquid. Cover and simmer on low for 20 minutes. Add potatoes, green pepper and carrots, and simmer covered for 15 minutes, or until potatoes are tender ...still firm. Add coconut milk and increase heat to medium. Cook until sauce is thick enough to coat the back of a spoon. Adjust seasonings to taste.Serve in bowls with rice and slices of warm pita